Sign up now

Recipes

This month's recipe comes to us courtesy of the Louisiana Cattlemen's
Association. If you like the recipe, then check out Louisiana Cookin'
magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5
to WWOZ.Makes 4 ServingsIngredients1 pound boneless beef t...
Read more

This month's recipe for barbecue shrimp and sweet potato grits comes from Priscilla Yee of Concord, California. Use Louisiana shrimp if you can get 'em, and you barbecue them in your oven instead of outdoors — perfect if you live somewhere with cold fall weather. Asian chili g...
Read more

This recipe for Louisiana Buffalo Shrimp comes from Chef Brent Applewhite from Refuel Café in New Orleans. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.
Read more

Courtesy of Chef Todd Pulsinelli, American Sector, New Orleans. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.
Read more

We've got a great recipe for you from Louisiana Cookin' Magazine and Chef Brian Landry of Galatoire's, one of New Orleans' oldest and best restaurants. It's a crab and beet salad that incorporates a beet tartare, a white remoulade sauce, and Louisiana jumbo lump crabmeat. Try ...
Read more

This month's recipe comes to us from Dr. Julie A. Holmes of Ruston,
Louisiana. She's whipped up an amazing dessert of fried cheesecake bites with
a warm Louisiana peach coulis that's sure to put a delicious topper on just
about any meal.
If you like the recipe, then check...
Read more

This month's recipe is from chef/restaurateur Donald Link, owner of Herbsaint and Cochon, two of New Orleans' favorite eateries. His skillet jambalaya calls for andouille, chicken and Louisiana shrimp, though you can always make substitutions if one of these becomes difficult ...
Read more

In Louisiana, fresh oysters are available all year ‘round, though they tend to be even more popular in the winter. This month’s recipe for roasted eggplant and oysters comes from Chef Joe Heacook, the Culinary Department Head at Sowela Technical Community College in Lake Charles.
Read more